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|The complete cook. Plain and practical directions for cooking and housekeeping; with upwards of seven hundred receipts: consisting of directions for the choice of meat and poultry; preparations for cooking, making of broths and soups; boiling, roasting, baking, and frying of meats, fish, &c., seasonings, colourings, cooking vegetables; preparing salads, clarifying; making of pastry, puddings, gruels, gravies, garnishes, &c., and, with general directions for making wines. With additions and alteratons - Sanderson, J. M., of Philadelphia|
With this is bound, as issued: The complete confectioner, pastry-cook, and baker. Philadelphia, 1846
Keywords: Cookery, American; cbk